slice of Apple cinnamon pumpkin pie on plate rib candy in background with pumpkin and candle

Grandma’s Pumpkin Pie Is Good, But This Recipe Is Better

Oh, holy cow, y’all, this pie is so good we hardly stopped eating it long enough to tell you how to make it!

We can’t WAIT to serve this recipe at Thanksgiving when all the family and guests are gathered for dinner!

How to Make Apple Cinnamon Pumpkin Pie?

Making a pie recipe is always more work than you expect, so be sure to plan plenty of time to make this pumpkin pie including time for it to bake. Nothing worse than a runny pumpkin pie!

First, you’ll need to decide if you are going to make your own pie crust because that will take extra time.

We don’t have the recipe for a pie crust (we buy ours), but here is a great low sodium one from The Food Network (Aida Mollenkamp) to help you out. Hopefully, you have a rolling pin to shape your dough into thin sheets.

Gather all your ingredients together before starting any recipe. It also helps to measure everything out before starting.

If you watch cooking or baking shows you’ll see they have everything measured out for each recipe they are creating. They do this for two reasons…time and cleanliness. If your hands get stuff on them pre-measuring keeps you from having to wash them every time you need to grab things out of the pantry or to open a container.

Let’s get started and make this apple cinnamon pumpkin pie! Preheat your oven to 450° F.

Ingredients for your pumpkin pie:

  • 2 cups pumpkin puree, canned or fresh
  • 3/4 cup milk
  • 1 cup light cream
  • 3 beaten eggs
  • 1/4 cup Texas Pepper Jelly Apple Cinnamon Rib Candy (sweet)
  • 1/2 cup brown sugar
  • 1/2 cups white sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 tablespoon flour
  • 1 large unbaked pie crust (or make your own)

How do I mix and cook the pumpkin pie ingredients?

Your oven should be preheated to 450° F.

Whether you made your pie crust or purchased one you should prebake it a little for this type of pie (custard type). It will help ensure the crust bakes completely when you fill it with the pumpkin filling! King Authur has a great post about how to prebake your pie crust.

In a small bowl, stir your dry ingredients together.

In a large bowl, mix together all the other ingredients in the above list except the pie crust. Make sure all the ingredients are blended well.

Add the dry mixture into the large bowl of ingredients, stir until well blended. You can use a whisk or a blender on low for this. Don’t speed it up too fast because it will splatter.

Pour the mixture into the pie shell. We like a deep-dish pie crust so that we don’t have any extra pie filling.

Line a baking sheet with parchment paper to set the pumpkin pie in the oven. Makes for easy cleanup.

How long to cook pumpkin pie?

Bake for 10 minutes at 450° F. Reduce the temperature to 350° F and bake for 45-60 minutes until the filling has “set” and the crust is nicely browned.

Your bake time can vary depending on the accuracy of your oven.

After 45 minutes, keep checking every five minutes or so. The toothpick test is usually pretty accurate for pie filling. You want the toothpick to come out clean. No runny liquid or gooey stuff sticking to it.

Let the pie cool on a cooling rack. You can chill it even further in the fridge if you desire. Be sure to use plastic wrap to cover a pumpkin pie until you are ready to serve it.

Once it’s ready to serve dollop it with whipped cream. The touch of zingy spice from the Rib Candy, and the hint of apple in it, too, will turn your pumpkin pie from ordinary into spectacular.

If you want a little enhanced spice in your pie you can add some of our Apple n Brown Sugar Habanero Rib Candy or Apple Habanero Rib Candy instead of the sweet version we have in the actual recipe.

Kids like this pie with thinly sliced Granny Smith apples placed in a design on top of the “set” pie. That’s healthy, but please don’t tell them that.

Did we mention that this baking pie will make your whole house smell absolutely fantastic? Smells of the holiday season will fill the air and smell absolutely fantastic?

slice of Apple cinnamon pumpkin pie with whipped cream on plate rib candy in background with pumpkin

Apple Cinnamon Pumpkin Pie Recipe

This is definitely not your grandma's pumpkin pie.
We take her traditional recipe and take your tastebuds on a new journey with our addition of our Rib Candy.
If you want to change up things a little when serving pumpkin pie, this is the recipe for you.
It does take time to make a pumpkin pie, so plan for the time in the kitchen. And always read the entire recipe before making it so that you don't get started and find you don't have an ingredient.
We know your whole crew will enjoy this one... even grandma will like it!
Prep Time 35 mins
Cook Time 55 mins
Course Dessert
Cuisine American, Holiday
Servings 8 servings
Calories 343 kcal

Equipment

  • Pie pan
  • Large mixing bowl
  • Small mixing bowl
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Silicone spatula
  • Can opener

Ingredients
  

  • 2 cups pumpkin puree canned or fresh
  • ¾ cup milk
  • 1 cup light cream
  • 3 eggs beaten
  • ¼ cup Texas Pepper Jelly Apple Cinnamon Rib Candy Sweet
  • ½ cup brown sugar
  • ½ cup sugar
  • tsp ground cinnamon
  • ¼ tsp salt
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 tbsp flour
  • 1 unbaked pie crust large

Instructions
 

  • Preheat oven to 450° F.
  • In a small bowl, stir your dry ingredients together.
  • In a large bowl, beat your eggs. Add the rest of the ingredients in the above list except the pie crust.
  • Make sure all the ingredients are blended well.
  • Add the dry mixture into the large bowl of ingredients, stir until well blended. You can use a whisk or a blender on low for this. Don'tspeed it up too fast because it will splatter.
  • Pour the mixture into the pie shell. We like a deep-dish pie crust so that we don't have any extra pie filling.
  • Line a baking sheet with parchment paper to set the pumpkin pie in the oven. Makes for easy cleanup.
  • Bake for 10 minutes at 450° F. Reduce the temperature to350° F and bake for 45-60 minutes until the filling has “set” and the crust is nicely browned.
  • Your bake time can vary depending on the accuracy of your oven.
  • After 45 minutes, keep checking every five minutes or so. The toothpick test is usually pretty accurate for pie filling. You want the toothpick to come out clean. No runny liquid or gooey stuff sticking to it.
  • Let the pie cool on a cooling rack. You can chill it even further in the fridge if you desire. Be sure to use plastic wrap to cover a pumpkin pie until you are ready to serve it.
  • Once it's ready to serve dollop it with whipped cream. The touch of zingy spice from the Rib Candy, and the hint of apple in it, too, will turn your pumpkin pie from ordinary into spectacular.

Notes

You can always add a little extra something to the pie by using one of our other flavors of Rib Candy instead of the Apple Cinnamon we have in the actual recipe.
 
The nutritional values are based on an outside independent nutrition recipe analyzer tool through WP Recipe Maker

Nutrition

Calories: 343kcalCarbohydrates: 54gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 80mgSodium: 205mgPotassium: 237mgFiber: 3gSugar: 39gVitamin A: 9812IUVitamin C: 3mgCalcium: 82mgIron: 2mg
Keyword apple cinnamon, baking, custard pie, holiday dessert, holiday recipe, low sodium, pies, pumpkins, rib candy
Tried this recipe?Let us know how it was!